Banana Oat Pancakes with Apricot Blueberry Almond Topping

 

Banana Oat Pancake Ingredients

I woke up this morning wanting a sweet breakfast…the old me would have totally gone for the box of donuts or pastries that would be in the kitchen pretty regularly.  In preparation for the Advocare 24 Day Challenge and a new healthy lifestyle…the new me is eating low carb, high protein / fiber.  After perusing several different recipes on the net I put these together with what I had on hand.  The results.  OH MY….I feel like I’m being a very bad girl eating these!  They are YUMMY and just the thing I was craving.

Ingredients Used:

1 ripe Banana (medium)

1 Egg

1/4 cup rolled oats

Dash of Pampered Chef Korjinte Cinnamon

Splash of Watkins Vanilla 

Use a fork to mash the banana into a paste consistency.  Break 1 egg into the banana and mix together.  Add a dash of cinnamon and a small splash of vanilla.  Mix well.  Add in 1/8 to 1/4 cup of rolled oats…depending upon how thick you want your batter.

Heat skillet with 1 tsp of Virgin Coconut Oil. ( I use Trader Joes Virgin Coconut Oil).  Once pan is nice and hot put 1/3 of batter into the pan.  These wont bubble like a regular pancake so you have to kind of eyeball it. I believe these cooked for about 3 minutes on the 1st side and 1.5 minutes on the 2nd side.  Makes about 3  – 4″  pancakes.

While pancakes are cooking:   Stir together 1 Tbls raw Almond Butter with 1 Tbls of your favorite no sugar added fruit spread (I used apricot)  Add in a small handful of berries (I used frozen blueberries)   Put bowl in microwave for 30 seconds on high.  Stir and pour over finished pancakes.    Voila!

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